Zucchini Ribbons, Pasta and Arugula

By TPMay

Ingredients

• 6 ounce dried fettuccine Pasta
• 2 medium zucchini, cut into thin films with a vegetable peeler
• 3 cups arugula
• 1/4 cup sliced pepperoncini peppers (about 4 peppers)
• 2 tablespoons extra virgin olive oil
• 1 to 2 cloves garlic, minced
• 1 teaspoon lemon peel
• 1 tablespoons lemon juice
• 1 1/2 teaspoon chopped fresh oregano

Preparation

Step 1

Cook pasta according t package directions. Place zucchini in a colander; drain pasta over zucchini. Immediately rumn cold water over to cool. Drain well; transfer to a bowl. Add remaining ingredients. Toss to combine. Season to taste with salt and pepper. Top each serving with coarsely chopped almonds. Makes 4 servings